LEMON TROPICAL POUND CAKE
Get the last laugh on folks who laugh at fruitcake. Made with dried fruit, pecans and lemony gelatin, this pound cake is going to change some minds!
Provided by My Food and Family
Categories Dairy
Time 1h50m
Yield Makes 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Beat cream cheese, butter and granulated sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Gradually add flour, baking powder and dry gelatin mix, mixing on low speed until well blended. Stir in 1 cup of the dried fruit and 1/2 cup of the pecans. Pour into greased parchment paper-lined 9-inch square baking pan.
- Bake 1 hour or until toothpick inserted in center comes out clean and cake is golden brown. Cool 5 min. Invert cake onto wire rack; remove pan. Cool completely.
- Mix powdered sugar and lemon juice; spread over top and sides of cake. Top cake with remaining 1/2 cup dried fruit and 1/2 cup pecans.
Nutrition Facts : Calories 530, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 110 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
LEMON POUNDCAKE
A good lemon dessert is a foolproof crowd-pleaser, and this delightfully easy sour cream poundcake is no exception. The inside of the cake is sweet and tender, laced with a subtle lemon flavor throughout, while the outer part of the cake, brushed with a simple lemon juice-confectioners' sugar glaze, is distinctly tart and slightly crunchy. The two together is a sort of perfection.
Provided by Molly O'Neill
Categories weekday, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Butter and flour a 9-by-5-by-3-inch loaf pan. Using an electric mixer, cream together the butter and sugar until light. Add the lemon zest, then the eggs, one at a time, mixing until light and fluffy. Mix in the vanilla.
- Sift together the flour, baking soda, baking powder and salt. Add the dry ingredients alternately with the sour cream, mixing just to combine. Spoon the batter into the prepared pan. Bake until a toothpick inserted into the cake's center comes out clean, about 1 hour. Place on a rack.
- Put the confectioners' sugar in a bowl and gradually whisk in the lemon juice. Brush some of the mixture over the top of the cake. Let stand for 10 minutes. Turn the cake out of the pan and brush the cake top, sides and bottom well with the lemon mixture. Repeat after 10 minutes. Slice and serve.
Nutrition Facts : @context http, Calories 436, UnsaturatedFat 6 grams, Carbohydrate 65 grams, Fat 18 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 10 grams, Sodium 278 milligrams, Sugar 40 grams, TransFat 0 grams
EASY LEMON CURD POUND CAKE
This lemon curd cake is very moist and easy to make. I also sometimes bake them in muffin tins to make it easy for a packed lunch or picnic. Keeps well for a few days if wrapped in grease-proof paper and aluminum foil.
Provided by buttons
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h35m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
- Combine flour, sugar, butter, eggs, and lemon curd in a bowl or food processor. Mix well. Place into the prepared pan.
- Bake in the center of the preheated oven until a toothpick inserted into the middle of the cake comes out clean, 60 to 90 minutes.
- Blend lemon juice, white sugar, and lemon zest together in a bowl while cake is baking.
- Let cake cool in the pan, 2 to 3 minutes. Pour the lemon-sugar topping over the warm cake to let soak. Allow to cool, about 30 minutes. Turn cake out of the pan.
Nutrition Facts : Calories 210.1 calories, Carbohydrate 27 g, Cholesterol 64.1 mg, Fat 10.5 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 6.2 g, Sodium 195.7 mg, Sugar 16.1 g
TROPICAL POUND CAKE
Provided by Food Network
Categories dessert
Time 5h15m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 300 degrees F.
- Spray a 10-cup tube pan with floured cooking spray and set aside (make sure the pan is coated well).
- Cream together the butter and cream cheese on low speed until mixed well. Slowly add the sugar. Beat until the mixture is light and fluffy at medium-high speed for 5 minutes. Add eggs, 1 at a time, beating on low speed. (Mix from 15 to 30 seconds.) Slowly add flour. Once the flour is mixed in add the extracts. Beat the mixture on medium-low speed for about 30 seconds. Stop and scrape down the sides, beat another 30 seconds. TIP: do not overbeat, cake will be dry.
- Pour batter into the tube pan and distribute evenly. Bake for 1 hour 30 minutes. Test for doneness. Remove from over and let the cake cool in the pan for 15 minutes. After 15 minutes turn the cake out on a serving dish. Put the dish on a wire rack to complete cooling. One cake is cool, frost.
- Icing: Take the strained crushed pineapple, put in a small bowl, and with the back of a large spoon, press out as much juice as possible. Set aside.
- Cream together the cream cheese and butter. Add the crushed pineapple and extracts. Beat about a minute. Slowly add the confectioners' sugar, 1 cup at a time, until you reach the desired spreading consistency. You will most likely use the entire box. Beat until light and fluffy. Frost the pound cake on all sides, top and middle. Carefully press the coconut on the sides, and sprinkle on the top. Hint, put the cake dish on waxed paper so that the coconut that falls off can be easily collected.
LEMON PUDDING POUND CAKE
I love my Aunt TC's Lemon-Lime Soda Cake, so I thought it would be fun to make my own pound cake to share with her. Instant lemon pudding mix is the key to making this pound cake extra moist, and the lemon drizzle on top adds another layer of citrusy goodness.
Provided by Kardea Brown
Categories dessert
Time 2h35m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease a Bundt pan.
- Whisk together the flour, pudding mix, baking soda and salt in a medium bowl. Set aside.
- Beat the butter, oil and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment at medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, 4 to 6 minutes. Reduce the speed to low and add the eggs, one at a time, beating until the yellow disappears after each addition. Beat in the vanilla extract, lemon zest and lemon juice just until combined.
- Beat in the flour mixture alternately with the milk in 3 additions, beginning and ending with the flour mixture. Beat just until the ingredients are combined.
- Scrape the batter evenly into the prepared Bundt pan and bake until the cake is golden brown and a toothpick inserted in the center comes out mostly clean with only a couple of moist crumbs, 1 hour 5 minutes to 1 hour 10 minutes. Let the cake cool in the pan for 15 minutes. Run a knife around the edges of the cake and invert onto a cooling rack to cool completely, about 45 minutes.
- Meanwhile, make the lemon drizzle: Whisk together the confectioners' sugar, lemon juice and vanilla until thick. (If it's too runny, add a little more confectioners' sugar.) After the cake is cooled, pour the lemon drizzle over the top.
TROPICAL CAKE
The lemon-lime soda and pineapple give this cake a refreshing taste.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-16 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the cake mix, pudding mix, soda, eggs, and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack. , In a small saucepan, combine the sugar, flour, eggs, butter and pineapple. Cook and stir over medium heat until mixture is thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; stir in coconut. Spread over warm cake. Cool on a wire rack for 1 hour. Cover and refrigerate.
Nutrition Facts : Calories 369 calories, Fat 17g fat (8g saturated fat), Cholesterol 82mg cholesterol, Sodium 383mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON POUNDCAKE
This recipe came to The Times in 2001 in an article by the chef Bill Yosses, who would go on to become the executive pastry chef for the Obama White House. He learned it, he wrote, in France, from a pastry chef named Jacques Mahou at Au Vieux Four in Tours. "He had a special technique," Yosses wrote. "Instead of brushing the cake with a sweet syrup, Jacques immersed his in a lemon syrup bath. Then he gently squeezed the cake like a sponge. It was a tricky maneuver since the warm loaf was apt to fall apart -- you have to cradle it gently, and apply just a little bit of pressure -- but it's worth the extra care. The cake absorbs a lot more liquid, which moistens the interior and intensifies the citrus flavor." In addition, Yosses added lemon segments to the batter. "The fruit evaporates, leaving behind powerful little pockets of lemon," he wrote. "It makes a major difference. The lemon segments, combined with the syrup, also help preserve the cake. Well wrapped and stored in the refrigerator, it keeps for 7 to 10 days"
Provided by Sam Sifton
Categories dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan, line with parchment or waxed paper. Grease paper. Grate zest of 4 lemons; slice tops and bottoms off 3 (reserve fourth). Stand lemons on end on a cutting board, and cut away white pith until the flesh is exposed. Over a bowl, cut segments from membranes, letting fruit and juice fall into bowl (remove seeds). With fork, break segments into 1-inch pieces.
- Sift flour, superfine sugar and baking powder into the bowl of an electric mixer. Begin mixing on low speed, then add crème fraîche or cream. Increase speed to medium, and beat in eggs, one at a time, then butter. Gently fold lemon segments and juices and 3 tablespoons zest into batter. Scrape into pan, and bake 15 minutes. Use a sharp knife to cut an incision lengthwise down middle of cake, and bake 30 minutes longer. Lower oven to 325 degrees, and bake 40 to 45 minutes longer, or until a tester comes out clean.
- Meanwhile, juice the remaining 6 lemons. Put granulated and confectioners' sugars in a pot, and add 1 1/2 cups water. Bring to a simmer, and cook, stirring, until sugar dissolves. Stir in lemon juice and remaining zest, and let cool.
- When cake is done, put pan on a wire rack for 30 minutes. Raise oven to 350 degrees. Unmold cake, and transfer it to a pie pan or deep dish. Pour lemon syrup over cake, and very gently squeeze the cake to help it absorb syrup. Carefully turn cake upside down in syrup, and squeeze a bit more. Put cake on a baking sheet; return to oven for 10 minutes. Cool on a rack.
- To serve, lightly toast 1/2-inch slices of the cake. If desired, put raspberry coulis on each serving plate. Place two slices of cake on top and a scoop of mint ice on top of cake.
Nutrition Facts : @context http, Calories 724, UnsaturatedFat 8 grams, Carbohydrate 121 grams, Fat 24 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 14 grams, Sodium 136 milligrams, Sugar 83 grams, TransFat 1 gram
TROPICAL POUND CAKE
A yummy pound cake with a taste of the tropics. I hope you'll give this one a try rather than thinking just another pound cake.
Provided by Sassy in da South
Categories Dessert
Time 2h20m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 325 degrees.
- Place the coconut in a shallow pan and bake 5 to 10 minutes, stirring occasionally, or until golden.
- In a large nonreactive bowl, with an electric mixer on medium-high speed, cream sugar and butter about 1 minute or until well blended.
- Add eggs, one at a time, beating well after each addition.
- By hand, blend in flour, soda, sour cream, vanilla, rum extract, lemon rind and 1/4 cup reserved pineapple juice.
- Mix well.
- Blend in toasted coconut, drained pineapple, mashed bananas and dates. (The mixture will be fairly thick.)
- To make topping: In a small bowl, blend all topping ingredients together.
- Spoon cake batter into a lightly greased and floured 8-inch Bundt pan; sprinkle topping mixture over batter and bake 1 hour and 50 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan on a wire rack.
- Remove from pan and slice.
Nutrition Facts : Calories 755, Fat 32.7, SaturatedFat 19.2, Cholesterol 117.3, Sodium 578.2, Carbohydrate 109.1, Fiber 4.2, Sugar 62, Protein 9.7
TROPICAL POUND CAKE
Make and share this Tropical Pound Cake recipe from Food.com.
Provided by MustangMom
Categories Dessert
Time 1h25m
Yield 1 cake, 12-14 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 325.
- Grease a 12-cup Bundt pan. Lightly dust with flour.
- Whisk together flour, baking soda, and salt in a medium bowl until mixed well.
- Beat together butter and sugar in a second bowl until light and fluffy, about 3 minutes.
- Beat in eggs, one at a time, beating well after each addition.
- Mix together sour cream (or yogurt), pineapple, and lime rind in a small bowl.
- On low speed, beat flour mixture into butter mixture in 3 additions, alternating with the sour cream (yogurt) mixture, starting and ending with the flour mixture.
- Add coconut and vanilla extracts.
- Beat on medium speed for 3 minutes.
- Pour batter into prepared pan.
- Bake in 325-degree oven for 60 minutes or until wooden pick inserted in the center comes out clean.
- Transfer pan to wire rack and cool for 20 minutes.
- Remove from pan and let cool completely.
- Glaze:.
- Whisk together lime juice and confectioner's sugar in small bowl until good drizzling consistency.
- Drizzle over cake and garnish with desired toppings.
Nutrition Facts : Calories 450.7, Fat 21.4, SaturatedFat 12.9, Cholesterol 119.9, Sodium 186, Carbohydrate 60.1, Fiber 0.8, Sugar 39.2, Protein 5.6
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